GINGER AND TOFFEE SELF SAUCING PUDDING
Make and share this Ginger and Toffee Self Saucing Pudding recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the flour, baking powder, ground ginger and sugars in a large bowl.
- Melt butter with golden syrup.
- Pour into dry ingredients with the milk and mix.
- Place in greased oven-proof dish that is quite deep, (I use a small lasagne dish) Put sauce ingredients in a bowl.
- As you add the boiling water, stir until ingredients are mostly dissolved, then pour over the batter mixture.
- Bake for 45 minutes at 180C degrees.
- Nice served with vanilla ice cream and a dollop of whipped cream.
SELF-SAUCING STICKY TOFFEE CHOCOLATE PUDDING
Combine sticky toffee pudding sponge with a generous helping of chocolate chunks and chocolate sauce for the ultimate comforting dessert
Provided by Liberty Mendez
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Put the dates in a bowl and pour in 300ml boiling water. Leave to soak for 30 mins. Meanwhile, make the sauce by tipping all the ingredients, a big pinch of salt and 300ml boiling water into a pan, then whisk over a medium heat and simmer for 2 mins. Pour into a jug and leave to cool slightly. Once the dates are soaked, use a hand blender to blitz the dates and water until you have smooth paste. Leave to cool slightly. Butter a deep 35 x 25cm dish.
- Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar for 3 mins until smooth. Add the eggs, one at a time, beating between each addition. Fold in the flour, bicarb and baking powder along with a pinch of salt. Once combined, mix in the date purée, then fold in the dark chocolate. Pour the sponge batter into the prepared dish and spread out evenly using the back of a spoon. Pour the chocolate sauce evenly over the top of the batter.
- Bake in the oven for 30-35 mins until risen, then leave to rest for 2 mins. Serve warm with a big scoop of ice cream or warm custard.
Nutrition Facts : Calories 604 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
STICKY DATE & GINGER PUDDING
The perfect pud - warming, comforting, rich, and easy. Serve with lots of custard.
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
- For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.
Nutrition Facts : Calories 480 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 62 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.15 milligram of sodium
SELF-SAUCING STICKY GINGERBREAD PUDDING
Tuck into a bowl of this comforting sticky gingerbread pudding with a large scoop of vanilla ice cream - it's a crowd-pleasing end to any meal
Provided by Esther Clark
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 23 x 25cm ovenproof baking dish. Whisk the flour, baking powder, spices, dark muscovado and half the light muscovado sugar in a bowl until well combined.
- Whisk the butter, milk and eggs together in a large jar. Make a well in the dry ingredients, then pour the wet ingredients into it. Whisk everything together until just combined. Pour the mixture into the prepared dish. Mix the remaining muscovado sugar with the golden syrup, treacle and 300ml boiling water. Pour all over the batter and bake for 40-50 mins. Serve warm in bowls with vanilla ice cream.
Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
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